The best sweet potato bread there ever was. Use up your boring old leftover sweet potatoes and turn them into something much more exciting. The cake is dense yet moist, perfectly sweet, nutty, and decked to the nines with your favourite fall flavours. This sweet potato bread recipe is both healthy and delicious; definitely the perfect excuse to eat cake for breakfast!
Let's talk about what makes this Sweet Potato Bread so amazing!
Literally the best bread cake ever!! Why is that? Well, it's because it is:
- Low fat
- Moist (sorry, can't think of a better word)
- Super delicious
- Gets you into those cozy fall vibes
- Gives you an excuse to eat "cake" for breakfast
Okay, no, this isn't technically bread, it's more like cake. A more dense yet still moist and definitely just as sweet cake. Now, I'm not about to go off on a huge rant about what constitutes cake and bread. However, I want to stress that this recipe is much more similar to banana bread than it is to actual bread. Now that we have that imperative information out of the way, let's dive deeper into what makes this Sweet Potato Bread the best. EVER.
My favourite thing about this bread is that you can use leftover sweet potatoes, which is great for using up Thanksgiving leftovers! Don't get me wrong, I love me some leftover sweet potatoes. But, I get sick of it real quick. Especially since it seems as though there is a never ending stream of the stuff. So why not reinvent it a little and turn it into some delicious Sweet Potato Bread?
If you've read some of our other recipes you might know about our--not so secret--secret ingredient, greek yogurt. What's even better is that you can use sour cream in place of greek yogurt if you're looking for a cheaper alternative and it wouldn't be weird at all. I know. I know. Sour cream in cake? It sounds super bizarre, but we promise it's delicious and yields a moist and healthier cake overall. However, if you are willing to splurge, get the greek yogurt. It will add a little boost in protein and probiotics that you wouldn't get from sour cream or butter for that matter.
Tips and tricks
- Tap the batter on the counter before you put it in the oven. This will help to get rid of any large pockets of air in the batter and also help the pecans on top settle a bit more into the batter so you don't have pieces flying off when trying to cut it.
- Do not prematurely remove the bread from the oven. Of course, we know the smell is tempting and It may be hard to wait the full 1 hour and 10 minutes for it to finish baking completely. But, it is super important that you are patient because if you bake this even 10 minutes too short the cake will collapse on itself and become super dense, gummy, and flat. If you are super worried, insert a toothpick in the centre and ensure it comes out clean.
Check out our other dessert recipes:
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ENJOY AND HAPPY COOKING!
The Best Sweet Potato Bread
- 1 ½ cups White granulated sugar of choice
- ½ cup Greek yogurt or sour cream
- 2 large Eggs
- 1 ½ cups All purpose flour
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 cup Mashed sweet potato
- ¼ cup Pecans
- Preheat oven to Bake at 350 F. Grease a 9x5 loaf pan very generously.
- In a large bowl combine sugar with the greek yogurt and mix until well combined. Add in the eggs one at a time and mix well.
- Mix in the salt and cinnamon.
- Sift in the baking soda and flour one ½ cup at a time, mixing very well in between each ½ cup addition. Gently mix in the sweet potato.
- Pour mixture into the greased baking pan. Tap the filled pan on the counter a couple of times to remove any air pockets in the batter. Sprinkle the pecans onto the top and tap a couple more times. Place on middle rack of the preheated oven and bake for 1 hour and 10 minutes or until outside has darkened and inserted toothpick comes out clean. Wait to cool completely before cutting.